Almond Cake with Blueberry Orange Compote is a beautifully textured, gluten-free cake with a fresh fruit topping that's absolutely delicious.
This Golden Almond Cake with Fresh Blueberry Orange Compote recipe won a full two thumbs up from my husband. He said it tasted like "real cake." Now there's a compliment for you! LOL!
For other delicious dishes featuring fresh blueberries, I invite you to also try: Cornbread Breakfast Skillet with Sausage and Blueberries, Blueberry Lemon Scones with Vanilla Lemon Icing, Blueberry Basil Bruschetta, and BBQ Blueberry Jalapeno Chicken.
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Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- Why this recipe works:
- Can frozen blueberries be used to make the compote?
- What is Xanthan gum and why is it important in this recipe?
- The step-by-step photo instructions:
- How to store the blueberry orange compote?
- Can the almond cake be made in advance?
- Additional low-carb and/or keto recipes:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
- fresh blueberries
- Swerve Sugar Replacement
- fresh navel orange
- Almond Flour
- Coconut Flour
- Xanthan Powder
- baking powder
- eggs
- heavy cream
- melted butter
- almond extract
- salt
Kitchen tools and equipment needed:
- 9" round cake pan
- mixing bowls
- whisk
- measuring cups and spoons
- kitchen scale (optional)
- 3-quart saucepan
- microplane
- silicone spatula
- citrus juicer (optional)
- offset spatula (optional)
- baking spray
- cake tester
- cooling rack
Why this recipe works:
Almond Cake with fresh fruit compote is a tender and flavorful cake which you can prepare in a matter of minutes.
While the cake is baking in the oven, the three-ingredient blueberry orange compote can gently simmer and thickening on the stovetop.
This really is a simple recipe to make. Even if you're new to baking, I promise you'll be delighted with the results.
Also, you don't need to be living a keto, sugar-free, gluten-free lifestyle to enjoy this cake.
As long as you enjoy tasty food, this recipe is a must to add to your baking repertoire. Please trust me on that!!
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Can frozen blueberries be used to make the compote?
Yes, by all means, use frozen if that's easier and more practical for you at the time.
What is Xanthan gum and why is it important in this recipe?
Xanthan gum works as a stabilizer and binder when baking without gluten. It gives gluten-free cake batters elasticity, thickening power and helps to them from falling apart once baked.
The step-by-step photo instructions:
For the blueberry orange compote:
- In a saucepan over medium/low heat, simmer the blueberries, sugar, and orange zest until the mixture becomes thick and syrupy. Cool completely.
For the almond cake:
- In a medium bowl, whisk melted butter, fresh orange juice, eggs, almond extract, and heavy cream.
- In a large bowl, whisk the almond flour, coconut flour, xanthan gum, sugar replacement, baking powder, and salt.
- Pour the wet ingredients into the dry ingredients and stir to combine thoroughly.
- Evenly add the batter to a prepared 9" round cake pan that has been sprayed with baking spray. Bake the almond cake in a preheated 325-degree oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool 30 minutes on a wire rack and then carefully turn it out onto a serving plate. Allow the cake to cool completely. Spoon the fresh blueberry orange compote evenly over the top of the cake and garnish with additional fresh orange juice, if desired.
- Chill until ready to serve. Store any uneaten cake in the refrigerator for up to three days. Enjoy!
How to store the blueberry orange compote?
Blueberry orange compote can be stored it in an airtight container in the refrigerator for up to 7 days, making it perfect for advance preparation, if desired.
Can the almond cake be made in advance?
Do not add the compote on top the cake if you're making the cake in advance.
However, feel free to bake, cool the cake as per the recipe instructions, and wrap it well in plastic wrap for up to 2 days before serving.
Additional low-carb and/or keto recipes:
This original recipe for Chicken Parmesan Stuffed Portobellos is my fast and speedy riff on a traditional chicken Parmesan...with a twist!
If you're following a low-carb or keto diet plan (or even if you're not), these Bacon Wrapped Broccoli Stems are completely addicting! And by adding the creamy smoked paprika horseradish dipping sauce, you're taking your snacking to a whole other level!
With only six ingredients, these Strawberry Whipped Keto Pops are the perfect frozen dessert treat for sticking to your keto diet plan, and for indulging in something deliciously sweet, but without all of those pesky carbs!
With only six ingredients, these Strawberry Whipped Keto Pops are the perfect frozen dessert treat for sticking to your keto diet plan, and for indulging in something deliciously sweet, but without all of those pesky carbs!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Almond Cake with Blueberry Orange Compote
Equipment
- 9" round cake pans
- kitchen scale optional
- citrus juicer optional
Ingredients
For the fresh blueberry orange compote:
- 2 cups fresh blueberries
- 1 tablespoons fresh orange zest
- ¼ cup Swerve sugar substitute or your favorite brand of erythritol sweetener
To make the almond cake:
- 1 cup almond flour
- ¼ cup coconut flour
- 2 teaspoons xanthan gum
- 2 teaspoons baking powder
- ⅔ cup Swerve sugar substitute, or your favorite brand
- 1 teaspoon salt
- 3 large eggs
- ¼ cup heavy cream
- ¼ cup fresh orange juice
- ¼ cup melted butter I use salted
- 1 teaspoon pure almond extract
Instructions
- Preheat oven to 325 degrees F (165 degrees C).Prepare a 9" round cake pan by spraying it liberally with baking spray or coconut spray. Set aside.
To make the fresh blueberry orange compote:
- Add the blueberries, sugar substitute and orange zest in a medium saucepan. Simmer on medium-low for 15 minutes (stirring occasionally) until the sauce thickens and becomes syrupy. Remove from heat and cool.
To make the almond cake:
- In a large bowl, whisk together the almond flour, coconut flour, xanthan powder, cornstarch, sugar substitute, baking powder, and salt.
- In a medium bowl, whisk together the eggs, heavy cream, orange juice, melted butter, and almond extract.
- Pour the wet ingredients into the dry ingredients and stir well to combine thoroughly.
- Spoon the batter in an even layer in the prepared cake pan.Bake in a preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and cool on a cooling rack for 30 minutes. Carefully turn the cake out of the pan and onto a serving plate. Cool completely.
- Spoon and spread the cooled blueberry orange compote over the cooled cake and garnish with additional orange zest, if desired.Chill before serving, or serve at room temperature.
Notes
Nutrition
I sincerely hope you'll enjoy making, serving, and eating this keto-friendly, gluten-free almond cake as much as I've enjoyed bringing it to you! as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Melody says
Quick question??? 2 TABLESPOONS of xanthan gum?
Thank you...this looks absolutely delicious!
Renée says
Oh gracious! My bad. Oh, how I wish I had an editor to catch mistakes like these.
I've gone in and corrected my error. It should be 2 teaspoons.
I'm very sorry that happened, and I thank you most sincerely for reaching out to me in question.
Thank you, Melody. I appreciate it.
Take good care,
Renee
Crystal Faulkner says
This looks so so good!!
Sandra | A Dash of Sanity says
This looks AHH-mazing! Would love to give this a try!
Erin | Dinners,Dishes and Dessert says
Looks delicious and so easy to make! !
Liz Della Croce says
Wow, this looks almost too good to eat! I can't wait to try this!
Amy @ Little Dairy on the Prairie says
I love that blueberry on top! Looks so good!
Renée says
Thanks so much! Also thanks for the stars.
Krista says
This looks so good! I have to make it for my family!
Renée says
Yes, you really should!
gottalovelattes@gmail.com says
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Toni | Boulder Locavore says
I love those flavors!! Looks really delicious!
Amanda says
I love this flavor combo, that looks so amazing!
Renée says
Thanks!
I Heart Naptime says
Yum, what a great flavor combination!
Lindsay @ The Live-In Kitchen says
This looks like such a fresh and yummy cake!
Renée says
It really is. Thank you.
Taryn says
The blueberry compote is divine! Thanks for a delicious low carb treat!
Renée says
It is totally my pleasure. Thanks for the 5-star rating, Taryn! Enjoy the recipe!!
Liz says
I adore this simple orange cake and the compote is truly out of this world. Renee, you've done it again with another terrific recipe!
Renée says
Thank you so much, Liz!! 🙂